Breton Coast Sautéed Mussels
Pairs with: Juniper Berry DRY Soda
For mussel lovers, this is an exceptional creamy, yet fresh, main course. Prepare it for a special evening or any time you’re feeling luxurious.
2 tbsp butter
1 clove garlic, minced
2 large white onions, peeled, sliced into rings then cut in half
3 stalks celery, cut into 1/2 inch pieces
2 quarts mussels - cleaned and debearded
1 1/2 cups dry white wine
2 sprigs fresh thyme
2 bay leaves
salt and pepper to taste
1/2 cup crème fraîche
1/4 cup chopped fresh parsley
- Place mussels in pan and stir. Allow muscles to start releasing their juice, then add wine.
- Stir-in thyme and bay leaves, then add salt and pepper. Continue to cook for roughly 10 more minutes, stirring frequently.
- After all the mussels have opened, stir two large spoonfuls of crème fraîche into the sauce.
- Divide mussels and sauce among four bowls. To garnish, add a pinch of parsley and very small spoonful of crème fraîche to each serving.